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When cold cereal fails to combat winter’s morning chill, try something altogether different: soup.
You probably thought I was going to suggest porridge, right? Though I do often love thick, brown-sugar-kissed oatmeal, sometimes I go the savory route and pull out a pot of leftover soup.
Like a steaming cup of coffee or a giant mug of tea, soup eases away morning’s cold and provides something else, too: nutrients. Bean or chicken-based soups deliver a nice protein jolt, and veggies provide vitamins and minerals. If you’ve got a mess of noodles in there for comfort, all the better.
It may take a few days to embrace the soup-as-breakfast ritual, but don't forget that cultures worldwide have jump-started the day with soups for ages. Whether it’s dashi or miso, pho or beef with barley, give it a try and see how it makes you feel.
Here are some of my favorite soup recipes. All can be made in advance and reheated for breakfast: Smoky Vegetarian Bean Soup; slow cooker yellow split pea soup with ham; and quick chicken and barley soup.
Step away from the cereal bowl. Soup’s on.